Homemade Granola!

Since my daughter Emma got diagnosed with nut allergies almost a year ago, we have been very vigilant about avoiding nuts (except for almonds + peanuts which we have confirmed she is fine with)! 


But while so many foods on the market claim they don’t contain nuts, they are sometimes processed on similar equipment and can have nut fragments or particles from cross-contamination. We definitely don’t want to take any risks when it comes to Emma’s allergies, so I decided to make homemade granola this past week and it turned out delicious! Here is the recipe! 



Homemade Granola (gluten & nut free)

1.5 cups oats

1/2 cup shredded coconut

1/2 cup raw pepitas

3 T maple sugar (or coconut sugar)

2 T raw honey

2 T maple syrup

1/8 tsp sea salt  

Stir all the ingredients together, then pour onto a lined baking sheet in a thin, even layer. Bake on 350 for 15 minutes.

Let it completely cool (I waited 2 hours) then break up into granola pieces! Enjoy!!


Easiest Banana Nut Bread

If you know me, you know I LOVE to bake. But, the recipe must be easy, I don't like multiple steps or ingredients. I made this banana bread yesterday on a whim because I had 4 brown bananas that were headed to the trash but I desperately didn't' want to waste. The bread turned out PERFECT, and even my husband went nuts over it, and he isn't' really into baked goods (don't even get me started, I just don't understand how anyone could NOT love baked goods).


I shared this recipe over on my Facebook page but I thought I’d write it up in a blog post for future reference as well! It was so easy, so if you have any pancake mix and brown bananas lying around, get ready for the best banana bread of your life! 



4 mashed bananas (the browner the better!)

2.5 cups gluten free (or regular) pancake mix...I used the Trader Joe’s gluten free pancake mix

2/3 cup coconut sugar

1 cup almond milk

2 eggs

1 tsp cinnamon

1/4 cup chopped pecans

Mix all that goodness together, pour into a greased bread pan, and bake on 350 degrees for about an hour! Enjoyyyyyy!


After having one slice, I realized they were just too huge, so I cut them in half. So perfect and delicious! I hope you enjoy! 

Oatmeal Breakfast Biscuits

Before limiting my gluten intake, I used to love spreading peanut butter on whole grain toast or tortillas as a pre workout meal. I looked forward to it nearly every morning! Well now, I have a gluten-free option for this as well! These oatmeal biscuits are healthy and delicious and are perfect for spreading peanut butter, jam, or anything else you may want to! They taste great fresh out of the oven and can be reheated in the toaster for a few days after!! Here is my recipe for Oatmeal Breakfast Biscuits!  

Makes 9-10 biscuits

3/4 cup gluten free pancake and baking mix (I use Pamela's...the BEST!)

1 cup gluten free rolled oats

1/4 cup almond flour

2 scoops vanilla protein powder

1/2 cup applesauce

1 whole egg

1 t cinnamon

1 t vanilla extract

stevia if desired


Preheat the oven to 350 degrees. Mix the dry, then wet ingredients into a mixing bowl. The batter should resemble a muffin-type drop batter consistency.

Drop the batter onto a lined and sprayed cookie sheet. Make sure to leave enough room between the biscuits because these spread!!! Bake for 20-25 minutes or until a toothpick comes out clean. These turned out sooooo huge and unbelievably delicious!

I stored them in a tupperware container and have been reheating them in the mornings in my toaster, then spreading some peanut butter on top! YUM-O!

I hope you all get to try this recipe soon! It's easy, delicious, and the perfect pre workout treat!!!

Nutrition facts per biscuit: 125 calories, 4g fat, 17g carb, 8g protein

*Don't fear the fat people! It comes from the egg and almond flour...both good sources!! :) And the combination of fat, protein, and carbohydrate in this biscuit makes it the perfect fuel before your workout! I hope you all get to try out this recipe soon! Have a great Monday!

Banana Oat Pancakes

I love pancakes, as you can probably tell by the rest of my blog! This morning, I added some oats to my pancakes for a little extra flavor and fiber. They turned out so yummy and very healthy! I love healthy versions of my favorite treats, so I thought I'd share this one with you all today!

Banana Oat Pancakes (makes 1 serving) 

2T Pamela's Gluten-free pancake and baking mix 1T almond meal 2T rolled oats 1 banana, mashed 1 egg Dash of cinnamon 

Mash the banana first, then add the rest of the ingredients.

Heat a skillet with oil or nonstick spray and pour about 1/4 cup of batter into the skillet at a time. This should make about 3-4 pancakes! Quick, easy, and delicious!

Banana Oatmeal Bake

My dad has been on an oatmeal kick lately. I made him a big, yummy bowl the other morning, but unfortunately don't have time to do that every day! I wish I did...but alas...I am a working girl now. So last night I decided to quickly whip up a baked oatmeal concoction that we could eat for the rest of the week without too much hassle. We tasted a bit of of it last night and it tasted wonderful! Just like warm oatmeal in a gooey baked form with the bananas oozing out. It was absolutely delicious. I definitely want to incorporate more oats into my daily life and figure out new and tasty ways to make baked oats recipes! Here is my very first one! :)

Banana Oatmeal Bake

Dry ingredients: 1.5 cups gluten free rolled oats 1/4 cup Pamela's pancake and baking mix 1/4 cup flaxseed 1/2 cup baking Stevia 1/2 t Cinnamon 

Wet ingredients: 1 egg 1/2 cup egg whites 1/2 cup almond milk 1 mashed banana 

Neither wet nor dry: 1 banana, sliced thin 

First things first, gather all of your ingredients.

I absolutely love using Pamela's gluten free baking products!! They are the best mix I have come across and never leave me disappointed with my baking results! I also love the GF oats from Trader Joe's because they come in a huge bag at a great price! 

Okay back to the recipe, preheat your oven to 350 degrees. 

Mix all the dry ingredients in a mixing bowl. Then, mix all the wet ingredients in a separate bowl.

Next, add the wet ingredients to the dry ingredients and mix thoroughly. It's perfectly normal if it comes out a little watery, as that liquid is what will help bake the oats! Lastly, add the sliced bananas to the mixture and fold them in gently without mashing them.

Spray or grease a 9x9 baking dish and pour the oat mixture into the dish evenly. Bake for about 25-30 mins, then enjoy!



I cut mine into 9 squares, so for each square the nutrition facts are as follows: 115 calories, 3g fat, 19g carbs, 3.5g fiber, 5g protein. 

You could have these squares anytime of day! I just paired up a square with a hard boiled egg before heading out for my workout! These would also taste great with some peanut butter on top...the possibilities are endless! And it's such an easy recipe to whip up. I hope you all get to try this recipe soon! 

Have a happy and healthy day everyone!

Pumpkin Blueberry Protein Pancakes

I've decided to make Wednesdays a waffle/pancake day. I am a huge waffle and pancake lover. I also love me some eggs, but once in a while, you need a break and a nice treat to start of your day. I start work later on Wednesdays which gives me the perfect opportunity to make a nice big breakfast. Good thing I make my pancakes/waffles gluten free, high in protein, and healthy! This morning, I wanted to combine pumpkin with blueberry and came out with this amazing breakfast which was super filling and delicious! Here is my recipe for Pumpkin Blueberry Protein Pancakes!



Makes 2 servings, or 4 pancakes 

1/4 cup Pamela's gluten free pancake and baking mix 1 scoop Jaime Eason's Lean Body for Her vanilla whey protein (I can honestly say that this is the BEST tasting protein powder I have ever used, and made with clean and simple ingredients!) 1 egg 3 T pumpkin purée 1/4 cup unsweetened almond milk 1/4 cup fresh blueberries Coconut oil for the pan

Mix all the ingredients together except for the blueberries and coconut oil. Add some water until the batter becomes a pancake-like consistency. Then, melt some coconut oil on a skillet over medium heat. Scoop about 1/4 cup of the pancake batter on the skillet and drop in some blueberries while it's cooking. When the top starts to form bubbles, flip and cook for about 3 more minutes. Repeat until all your batter is done! These would also make excellent waffles if that is the route you choose to take. Either way, they are easy and quick to whip up and taste delicious without that heavy carb-flu like feeling after breakfast! 

Hope you all enjoy!



Banana Oatmeal Nut Muffins

Good morning all and happy Tuesday! How was everyone's Monday? Mine was a busy, stressful, but great one all at the same time! It started with a wonderful run and leg day workout, busy day at work, yummy dinner, yoga, and hanging out with the fiancé! All in all, I'd say a pretty successful start to the week. And I got home to beautiful red roses my fiancé had left for me earlier in the evening...it doesn't get much better than that! This morning, I thought I'd share my banana muffin recipe. This recipe turned out pretty amazing and makes the perfect quick morning snack before hitting the gym. It's healthy and delicious and I know you all will love it. Here is the recipe! 

Makes 12 muffins 

3/4 cup Pamela's gluten free pancake mix 1/2 cup oatmeal 2 T coconut flour 3 scoops vanilla whey (I use Jaime Eason's because it's THE BEST) 2 mashed bananas 1/2 cup applesauce 1 T olive oil 2 eggs 1/2 cup coconut milk 1/4 t Baking powder 1/4 cup walnuts Dash of cinnamon 

Preheat the oven to 350 degrees. Mix all the ingredients in a mixing bowl. 

For your muffin pan, either spray or brush some melted butter or coconut oil to grease the muffin pots. I used melted butter since our home as become a no-fake-spray zone, and it worked beautifully!! Drop about 1/4 cup batter in each muffin pot. 


Bake for 20-25 mins until a toothpick comes out clean. Then, enjoy!

Pancakes for Christmas Morning!

Ok, you could really make these pancakes any morning, but I'm definitely making these tomorrow for Christmas! I love love LOVE pancakes, and I've recently started experimenting with spelt flour and love the way these pancakes taste!

Spelt flour is a very nutritious whole grain that is chock-full of vitamins, minerals, protein, fiber, and even iron. It's a great substitute to use when baking and leaves baked goods even more fluffy and soft than white flour. It has a nutty and light texture, and these pancakes where the perfect vehicle to get this healthy whole grain into my belly!

Recipe makes 5 medium-sized pancakes

2/3 cup spelt flour

1 mashed banana

1 tsp coconut oil

1 egg

1/2 cup almond milk

1/4 cup water

Dash of cinnamon

1/2 cup blueberries


First, mix all the ingredients minus the blueberries!

Add the blueberries last and fold them in.



Spray a medium sized skillet with non-stick spray and heat over medium heat. Pour about 1/4 cup of the batter into the skillet. Flip when it bubbles, then let it cook for a few more minutes! Repeat until you are out of batter...a sad moment for us all...

I topped our pancakes with PB and then added some sliced strawberries on the side! SO delicious! You could also make these a pumpkin version by using 1/2 cup pureed pumpkin instead of the banana. So many ways to make pancakes, I just love them all!